"Talking Turkish
Venture to the Asian side of the Bosphorus for food that makes the locals cry with joy
MUSSELS sizzle on stainless steel griddles at the ubiquitous Mercan fast food stalls. The minced meat that the red gingham-aproned cooks fry up and slap into baguettes looks and smells good too. 'It's tripe,' says our Turkish guide, Selin Rozanes, 'mixed with oregano. We call it kokorec.'"
More:Talking Turkish | The Australian
